- 1
Ingredients
- Prime rib
- usually labeled bone-in ribeye roast.
Preparation
Step 1
1. Get a prime rib roast at your grocery store or local butcher shop. It’s usually labeled bone-in ribeye roast.
PAT DRY THE ROAST
MAKE SURE THE ROAST IS ROOM TEMPERATURE (LEAVE OUT 6-8 HOURS) IMPORTANT
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total.
(I used Herb de Provence) Mix into softened butter
3. Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. Don’t worry about it.
COVER THE ROAST WITH KOSHER SALT
4. Pre-heat oven as high as it will go. Usually 500 degrees, but NOT broil.
5. Stick the roast in a pan — a large roasting pan or sturdy cookie sheet will do. Use a rack that will lift it off the bottom. Bone side down (fat side up). Get a meat thermometer and stick it in the middle of the roast.
6. Cook the roast UNCOVERED in the oven for 5 minutes per pound and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp. If its 140 degrees it’s perfect. If it’s cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
9. Get a package of Au Jus mix in the spice section of your supermarket and make following directions.